Yoghurt Chocolate Cake
This Yoghurt Chocolate Cake is moist, soft and melts in your mouth texture. It can be kept in the refrigerator to chill for 4-5 days. Perfect to serve for any occasions~
Ingredients
- 300 g natural yoghurt - room temperature
- 4 egg yolks
- 2 tsp vanilla extract
- 45 g cake flour or plain flour
- 20 g corn starch
- 20 g cocoa powder
Meringue
- 4 egg whites
- 1 tsp lemon juice
- 80 g caster sugar
Instructions
- In a bowl, mix yoghurt and egg yolks together to smooth with a hand whisk.
- Sieve in flour, corn starch and cocoa powder, mix well and set aside.
- Meringue - Whisk egg whites and lemon juice until foamy (low speed) . Add sugar in 3 separate rounds beat until egg whites with peaks form (tips flop over) at medium speed.
- Fold 1/3 of egg white to egg yolk mixture with a rubber spatula till well mixed. Then fold in the remaining egg whites and gently fold well again.
- Pour batter into a loaf pan (4x9x3 inch), lined with parchment paper all sides up. Spread out evenly with a rubber spatula and gently tap pan to release air bubbles. Then scatter some chocolate chips on top.
- Steam bake in preheated oven at 135 degrees C for 70 minutes and adjust temperature to 150 degrees C for 5 minutes.
- Remove cake immediately from pan after baking and rest to cool on wire rack.
Notes
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